DINNER

APPETIZERS

HEIRLOOM TOMATO CAPRESE (GF)
15.

Fresh Burrata / Basil Sorbet / Balsamic Glaze

SAVORY FIG CHEESECAKE (GF)
15.

Served Warm / Caramelized Onions / Whipped Goat Cheese / Crostinis

SAVORY BASIL & SMOKED GOUDA CHEESECAKE
15.

Served Warm / Fire Roasted Tomato Compote / Crostinis

CRAB CAKE TOWER (GF)
23.

Watermelon Roasted Corn & Cucumber Salsa / Avocado Aioli

BEEF & SHRIMP DIABLO (GF)
21.

Tenderloin / Wild Red Royal Shrimp / Signature Sauce

SEARED SCALLOP (GF)
19.

2 U10 Scallops / Beef Chorizo Crumble / Sweet & Spicy Peach Mango Sauce

RICARDO PLATTER
21.

Chef Selection Cheese & Cured Meats / Confit Garlic / Olives / Cornichons / Crostini

SOUP & SALAD

Dressings:
Berry Vinaigrette / Fired Roasted Tomato Vinaigrette / Ranch

Add:
Airline Chicken Breast 12. / 3 Jumbo Shrimp 10. / 4 oz. Steak Tips 12.

LOBSTER BISQUE (GF)
10. CUP/ 14. BOWL

Scratch Made Daily

HOUSE SALAD (GF/V)
9.

Field Greens / Vegetables / Parmigiano/ Choice of Dressing

CAESAR SALAD
11.

House-Made Caesar Dressing / Romaine / Parmigiano / Croutons

HEIRLOOM TOMATO WEDGE SALAD (GF)
13.

Iceberg Lettuce / Gorgonzola Crumble / Bacon Bits / Crispy Onions Buttermilk Bleu Cheese Dressing

SOUP DU JOUR
8. CUP / 14. BOWL

Ask your server

PASTA

Gluten Free Pasta Upon Request 4.

Add:
Airline Chicken Breast 12. / 3 Jumbo Shrimp 10. / 4 oz. Steak Tips 12.

CONFIT LEMON AND SHERRY WINE BRAISED DUROC PORK CHEEKS
34.

Campanelle Pasta / Seasonal Vegetables / Basil

SEAFOOD CIOPPINO PARPADELLE
39.

Jumbo Royal Shrimp / u10 Scallops / Market Fish / Greek Olives

BRAISED BEEF RAVIOLI
33.

Pancetta / Cremini Mushrooms / Seasonal Vegetables / Chianti Wine Sauce

ENTREES

PETIT FARCIS V.
31.

Provence Style Stuffed Vegetables / Garlic & Herb Multicolor Rice / Romesco Sauce / Green Harissa Sauce

APRICOT SPICED STUFFED TURKEY BALLOTINE
37.

Moir Country Farm Turkey Breast / Couscous / Seasonal Vegetables / Green Harissa Sauce

PAN SEARED HALIBUT (GF)
43.

Watermelon Roasted Corn & Cucumber Salsa / Garlic & Herb Multicolor Rice Stuffed Zucchini Squash / Romesco Sauce

DRY AGED BEEF

Dry Aging is the age-old rustic tradition of curing beef. It involves storing the meat in a temperature controlled environment. As the dry aging process dehydrates the beef, the flavor is concentrated. As a result you will eat a delicious, flavorful and tender cut, 2nd to none.
Served with Seasonal Vegetables & Scratch Made Mashed Potatoes. Upgrade or Substitute to Loaded Baker or Loaded Mashers 4. Add: 3 Jumbo Shrimp 10. / 3 Jumbo Scallop 19. / 2 oz Crab Ricardo Style 12. Gorgonzola / Romesco / Hollandaise / Pomegranate / Demi Glace / Morel Butter
30 DAY NEW YORK PRIME 14oz
64.

Romesco Sauce

50 DAY 103 LONG-BONE “TOMAHAWK” RIB EYE 30oz (GF)
134.

Roasted Wild Mushrooms and Confit Shallots Rhubarb Demi-Glace / Loaded Baker

45 DAY ANGUS RIB EYE 14oz (GF )
67.

Roasted Wild Mushrooms and Confit Shallots / Pomegranate Demi-Glace

30 DAY FILET MIGNON 8oz (GF)
65.

Gorgonzola Sauce

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

RESERVE TABLE

DINNER

WINE

COCKTAILS & SPIRITS

HAPPY HOUR

BANQUET

DESSERT

(off 7th)
676 Woodland Square Loop SE
Lacey, Washington 98503
360.413.9995